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Lemon And Herb Crusted Salmon With Greek Style Salad
2 Serves
0:15 prep
0:10 cook
Lemon And Herb Crusted Salmon With Greek Style Salad

Summer entertaining calls for fresh, seasonal ingredients and something a bit special. A lemon and herb crusted salmon fillet with Mediterranean salad fits the bill.

2 serves
0:15 prep
0:10 cook

Ingredients

  • 2 small-medium tomatoes, sliced
  • 10 Kalamata olives, pitted
  • 1 Lebanese cucumber, chopped
  • ½ bunch radishes, thinly sliced
  • ½ small red onion, thinly sliced
  • 50g fetta, crumbled
  • ¼ cup fresh mint leaves
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 295g packet chilled John West Salmon Fillets with Lemon & Herb Crust
  • Lemon wedges, to serve
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Instructions

Step 1

Combine tomatoes, olives, cucumber, radishes, onion, fetta and mint leaves in a bowl. Drizzle with lemon juice and 1 tablespoon oil, toss gently and set aside.

Step 2

Heat remaining oil in a non stick frypan and cook John West Salmon following packet directions.

Step 3

Serve salmon fillets with salad and lemon wedges.

Tip Try this dish with Greek style roast baby potatoes. Toss halved baby chat potatoes in olive oil, rosemary and a few whole garlic cloves and roast until golden.